Chocolate River Mint + Macadamia Fudge Brownies
In celebration of NAIDOC week, I have used native river mint in these suuuper fudgy brownies for the most delectable flavour! This native species of mint has been used traditionally as a herbal medicine by Indigenous communities to help ease the symptoms of coughs and colds, and to assist digestive function. Here, it is combined in the most gooey, rich brownies you’ve ever tasted!! Packed to the brim with nutrients and plenty of protein, these brownies are just incredible. They’re super simple to make and are just the most satisfying treat. If you do not have access to River Mint, simply leave it out or replace it with peppermint oil. Melbourne Bushfoods have this lovely one you can purchase online.
4 pastured/free range eggs
4 heaped tbsp. natural nut butter (I used salted peanut butter)
¼ cup macadamia oil
1/3 cup maple syrup
8 large, soft medjool dates, pitted
1 cup raw cacao powder
¾ cup almond meal
Pinch of sea salt
½ tsp baking powder
1-2 tsp. dried river mint
¼ cup macadamias, toasted
1. Preheat the oven to 180C and line a small oven tray or pyrex dish with baking paper (I used a 20 x 14cm Pyrex dish).
2. Place the eggs, nut butter, oil, maple syrup and dates into a blender and process until smooth.
3. Sift the raw cacao powder, almond meal, salt and baking powder into a large bowl.
4. Pour the wet mixture into the dry mixture, add the river mint and macadamias and then stir to combine.
5. Pour the mixture into the lined oven tray or dish and smooth out the top. Allow to bake for 15 minutes. This will create a fudgy brownie, however, if you prefer yours a little firmer, allow them to cook for a further 5 minutes, but no longer - you want them to still be fudgy and soft in the middle.
6. Remove the brownies from the oven and leave to cool in the tin for 10 minutes. Gently lift them out and onto a wire rack. Allow to cool for another 5-10 minutes before dusting with additional raw cacao, slicing and serving either warm or room temperature. Enjoy!